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Meat Science|September 11, 2017
Strategies to improve beef tenderness by activating calpain-2 earlier postmortemM J Colle, J A Nasados, J M Rogers, et al.
Meat Science|October 3, 2017
Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LIBS)Banu Sezer, Hasan Murat Velioglu, Gonca Bilge, et al.
Meat Science|October 3, 2017
Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case studyRodolfo Bernabéu, Adrián Rabadán, Nour E El Orche, et al.
Meat Science|September 20, 2017
Effectiveness of different corn dried distillers grains with solubles feeding strategies and increasing the time intervals between the second Improvest dose and slaughter of immunologically castrated pigs on belly and pork fat qualityE K Harris, M A Mellencamp, L J Johnston, et al.
Meat Science|July 28, 2017
Mexican consumers at the point of meat purchase. Beef choiceT M Ngapo, D Braña Varela, M S Rubio Lozano
Meat Science|July 9, 2016
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlotsDayane Cristina Rivaroli, Ana Guerrero, Maribel Velandia Valero, et al.
Meat Science|July 16, 2017
Molecular detection of Toxoplasma gondii infection in slaughtered ruminants (sheep, goats and cattle) in Northwest TunisiaYosra Amdouni, Mohamed Ridha Rjeibi, Mariem Rouatbi, et al.
Meat Science|July 17, 2017
Factors that predict consumer acceptance of enriched processed meatsLiran C Shan, Maeve Henchion, Aoife De Brún, et al.
Meat Science|July 5, 2016
Relationship between phenotype, carcass characteristics and the incidence of dark cutting in heifersS Mahmood, J A Basarab, W T Dixon, et al.
Meat Science|December 11, 2017
Consumer acceptance of minced meat patties from boars in four European countriesM Aluwé, M Aaslyng, G Backus, et al.
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